Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-01-30

Omaha Herald


Il To many excellent housekeepers the
mere idea q making Z salad i fraughs
With SORT Of terror. The business q
taking bread. roasting and broiiing
meats ard mixing cake seems q simple
matter but the suggestion Of = salad
appears 70 involve an Ans0unf Of work
ard worry that render Il an underfak-
ing mot 70 be attempted except upon
very great occasions and At long in
tervais
Like many other occupations and ex-
perienees. the dread q the salad is
caused By is unusuAlness. II Is less
trouble than even the average pastry,
less uncertain than cake, and takes less
time than 4 batch Of bread To the
accustomed hand il Is a simple affair
and susceptible u endless variations
Even for 3 family tea Il i easily pre-
pared, and almost invariably gives gem
eral satisfaction. Il imparts an air Of |
elegance 70 the plainest repast. and il
costs no more than many Tess preten-
| tons dainties.
While sAlads are especially delicious
IN their fresh crispBess during the |
spring and summer months, they are |
a little delightful In winter The fam
4 lies who have their dinner az night |
and wish substantial lunch at noon. |
| OF those who make their principal meal |
In the middle Of the day, vet desire a /
. hearty tea " in the evening, viii find |!
IN them q neyer-failing. always appe- |
| thing variety. There are few people |
who would not prefer a dish OF salad /
once or twice 4 week to the inevitable /
cake which IS often considered essential /
70 the supper table.
Mayonnaise Dressing-This much |
dreaded but really simple dressing |
once learned. the preparation Of salads /
in the manufacture, however, care is /
essential, as in all nice cookery. For |
use In the family one egg should be /
allowed for every person, and for each /
egg there should be a dessert teaspoon
full Of good salad oil. The best quality |
Is the cheapest in the end, for the poor /
is generally so indifferent as to render |
the dressing almost uneatable. Free /
1 the yolks Of the eggs from every parti- /
Gle Of the white and prepare TO beat /
them in bowl set in pan Of snow or /
cracked ice. The dressing viii thicken
more readily If kept very cold. Drop /
into the yOlks q drop Of oil, beat il in |
thoroughly, add another drop and keep |
up the process for about ten minutes. /
After that increase the additions of oil |
10 two or three drops at time, and, as
the dressing thickens, 70 more. Thin
with vinegar occasionally, but never 50
much as 70 destroy the creamy quality
which is one marked Characteristic OF
really fine mayonnaise dressing. Sea
son to taste with salt and cayenneI
pepper at the last, and set aside in a
cold place for an hour or two before
eating.
Egg Salad---Boil six eggs hard and
throw them into cold water 10 prevent
their blackening; shell and slice cross
wise with a sharp knife, taking care not
TO break the slices; have ready two
heads OF lettuce, carefully washed in
ice water, and dried between two cloths;
select the crispest and freshest leaves,
arrange them on platter and lay the
slices OF egg upon them; place a Dor
der Of the smaller, light-colored leaves
around the dish; pour little Of the
mayonnaise dressing over the egg,
and let the rest be passed in bowl or
pitcher.
Cheese and Egg.SaIad-- Boil six eggs
hard and cut them in two transversely.
Remove the yolks and rub them smooth
with a little pepper, salt and melted
butter and grated cheese, in the pro-
portion Of a teaspoonful to each egg.
Cut small piece from the end of each
halyed white so that the cup may stand
up, fill them with the cheese and yolk
compound and arrange them ON the
leaves OF lettuce, prepared rs in the
preceding recipe. Pass the dish and let
each guest help himself.
Fish Mayonnaise---Some writer ON
household topics has aptiy said that a
cod boiled in the morning is a friend in
the evening. The same remark may
apply TO the remains of any cold boiled
fish. Cod, halibut, rockfish, bass, pick
erel or any good firm fish may be con-
verted into mayonnaise. If the fish
can be cut into neat pieces, lay each
slice on a lettuce leaf, together with a
small sardine. Arrange lettuce leaves
about the dish and pour mayonnaise
dressing over the fish. In serving,
give each guest a couple Of lettuce
leaves, a piece Of the boiled fish and
sardine. Mince two or three sardines
very fine and stir into the dressing.
Fish and Celery Mayonnaise---There
are frequently fragments az fish left
over that cannot be neatly sliced.
Mince them fine and mix with them
an equal quantity of celery cut into
half-inch lengths. Moisten with little
vinegar and season with pepper and
Salt. &ONNF WIN iilAl0lltAtkct dfNcciitA
and garnish with celery tops or lettuce
leaves.
salmon Salad--Fresh salmon just
boiled il, of course, nicer for this salad
than anything else. But when this is
unattainable the canned salmon makes
a tolerabie substitute. Drain the liquor
from the fish a couple f'hours before
using, that il may have an opportunity
TO get rid OF the tight, airleSs smell so
unpleasant in canned goods. Pick the
| fish over carefully with a fork, remov-
ing all bits Of bone and skin. Mound
| in the center OF salad bowl and hedge
about thickly with lettuce leaves.
Pour mayonnaise dressing over the
| fish. Picked salmon makes delicious
salad
Salads from Cold Meat--Both lamb
and veal make delicious salads, cut fine
with sharp knife and served with
mayonnaise dressing. The meat may
be served bY itself ON lettuce or mixed
with minced falery. Cold beef Is nice,
cut in delicate slices and surrounded
with lettuce, and thin slices Of ham
also make q nice salad. Indeed. there
/ i hardly any sort OF cold meat, poultry |
or game that is not available Tor this
| puTpose. Plotted meats, when not too /
1
| lettuce is out OF season, rs IL sometimes
is ia midsummer, the young, tender
leaves of the beet are not to be despised
as substitute. An appetizing addition
70 meat salads Of any kind IS fur
nished by a garniture OF picked CHER
kins, either sliced or whole, capers OF
chowchow.
Vegetable Salads---0f these there Is
an endless variety. and they may be |
eaten either with mayonnaise dressing |
or with a simpler preparation, consist
ing Of three tahiespoouSful Of oil, one |
teaspoonful Of vinegar, one saltspoon-
fnI each Of pepper and salt, and, II de |
sired, a teaspOcnful Of sugar. The last |
lis desirable with lettuce OF celery salads. |
especially i the vinegar be sharp al |
though some authorities omit Il alto
gether. Cold boiled asparagus, cold
leauiifiower. cold beets and beans. are
very nice served either with mayon-
naise or a plain dressing. They make
very pleasant side dish 60 accom-
many cold meat Of any kind AT supper